Spicy chicken livers on lemony cucumber This is an easy, healthy and delicious way to eat chicken livers. The richness of the livers is cut nicely by coriander and the fresh crunch of lemon-dressed cucumber. Serves 2 200g fresh, free-range chicken livers, trimmed of any sinew or greenish parts
½ small cucumber (about 150g) Extra virgin rapeseed or olive oil, to trickle
1 teaspoon ground coriander
A pinch of sugar
½ small red onion, thinly sliced
Sea salt and freshly ground black pepper
1 garlic clove, thinly sliced
Leaves from a small bunch of parsley, chopped, to finish (optional)
Finely grated zest and juice of ½ lemon 1 tablespoon rapeseed or sunflower oil, plus a little extra for cooking
Cut the chicken livers into 2–3cm pieces, giving them a final trim as you go. Put them in a bowl with the coriander, onion, garlic, lemon zest, oil and some salt and pepper. Mix gently and set aside while you prepare the cucumber. Thinly slice the cucumber and arrange the slices over two plates. Trickle with extra virgin oil and some lemon juice, and add a pinch of sugar and a twist of pepper. Heat a large frying pan over a high heat. Add a dash of oil followed by the chicken livers and all their marinade ingredients. Cook the livers for 3–4 minutes, turning frequently, until well coloured all over. Remove from the heat, add a good squeeze of lemon juice and toss well. Allow the livers to rest for 5 minutes in the pan before spooning them over the cucumber. Serve sprinkled with the chopped parsley if you like.
meat
237